#215 - Glorious Grapes

Barbara Burman, spokesperson for CAPE Fruit of South Africa, returns to Cookin' with Carol for a second visit, cooking recipes from Glorious Grapes. If you have any questions about these recipes or would like to find  more information about CAPE Fruit, please visit the CAPE Fruit website at: www.capefruit.co.za.

Lime and Honey-Roasted Chicken with Grapes

Serves 6

6 assorted chicken pieces (legs and breasts)

Grated rind and juice of 1 large lime

2 cloves of garlic, minced

Salt and pepper

2 cups CAPE black grapes (halved and seeded)

1/4 cup honey

1/4 cup soy sauce

1 tablespoon sesame seeds

Place chicken pieces in a large non-reactive bowl. Combine lime rind, juice and garlic. Pour mixture over chicken and let marinate in refrigerator for up to 1 hour, or overnight. Arrange chicken pieces in large shallow roasting pan or dish in a single layer. Season with salt and pepper to taste. Roast, uncovered, in a 375°F oven for 45 minutes. Remove chicken from oven and pour off pan juices. Add grapes to dish. Combine honey and soy sauce. Spoon sauce over chicken pieces and sprinkle with sesame seeds. Return to oven, basting occasionally with sauce for 15 minutes more, or until chicken is nicely glazed.

Warm Bacon-Spinach Salad with Grapes

Serves 4

1 large bunch spinach, washed and stemmed (8 cups packed)

6 slices bacon

1 small red onion, diced

2 cloves garlic, minced

1/4 cup olive oil

2 tablespoons cider vinegar

1 tablespoon dijon mustard

1 cup CAPE black grapes, halved and seeded

3/4 cup aged cheddar cheese, cut into small cubes

Salt and black pepper

Place spinach in a large salad bowl and set aside. Cook bacon in a large skillet over medium heat until crisp. Place on paper towels to drain. When cool, crumble and reserve. Drain all but 1 tablespoon of bacon drippings from skillet. Return skillet to heat and add onion and garlic. Cook, stirring, for 2 minutes or until softened. Remove from heat. Combine oil, vinegar and mustard until smooth. Add to skillet and return to heat. Cook, stirring, until almost boiling. Immediately pour over spinach and toss. Add grapes, reserved bacon bits and cheddar cubes. Season with salt, if necessary, and generous amount of pepper to taste. Gently toss. Divide among salad plates and serve immediately.

Grape Crème Brulée

Serves 6

Amaretto Custard Cream:

1/2 cup granulated sugar

2 tablespoons cornstarch

1 cup milk

3 egg yolks

2 tablespoons Amaretto or orange-flavored liqueur

1/2 cup heavy cream, whipped

3 cups CAPE black grapes, halved and seeded

About 1/4 cup packed light brown sugar

In a small saucepan, combine sugar and cornstarch. Whisk in milk, then egg yolks until smooth. Cook over medium heat, stirring constantly, until custard comes to a boil and thickens. Transfer custard to a bowl and stir in Amaretto or orange-flavored liqueur. Let cool slightly, cover surface with plastic wrap and refrigerate until cold, about 2 hours. Whisk custard until smooth, then gently fold in whipped cream. Arrange grapes in a lightly-buttered shallow baking dish. Spoon custard over in even layer. Press brown sugar through a medium-meshed sieve over surface of custard until evenly coated with the sugar. (Use more sugar, if needed.) Place dish under a preheated broiler, 4" from source of heat, for 1 to 2 minutes or until sugar melts. Watch carefully to prevent burning. Serve warm or cold. May be refrigerated up to 4 hours ahead or serving time.

A quick serving suggestion: arrange grape halves in large wine glasses and top with custard cream.

>Recipes from Glorious Grapes (and other fabulous fruit recipes) by Barbara Burman (CAPE). If you would like a free copy of the 48-page Glorious Grapes cookbook, please send a check for US$2.50 payable to Fisher Capespan (to cover postage and handling) to: CAPE Fruit, P.O. Box 1044, Grand Rapids, MN 55745-1044. 

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